The delicious details
Ciel Bleu occupies the 23rd floor of Hotel Okura Amsterdam in De Pijp. Chef Arjan Speelman, the 154th Dutch SVH Meesterkok and Bocuse d'Or board member, leads a kitchen grounded in French technique and shaped by Japanese culinary precision.
The cooking draws on Amsterdam's spice-trading heritage, weaving mace, yuzu kosho, and umeboshi into meticulously composed courses. Tasting menus of six or eight courses change with the seasons, built around seafood from Dutch waters, regional organic produce, and cheeses from Fromagerie Kef.
Head sommelier Noel Vanwittenbergh, SVH Wijnmeester and Joop Braakhekke Hospitality Award recipient, oversees a wine programme recognised by Wine Spectator's Best Award of Excellence for over a decade.
